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Put all the mixed dried fruit into a large mixing bowl and add the brandy, orange juice and the zest of both the orange and lemon. Cover the bowl with clingfilm and leave for 24 hours, shaking occasionally.

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Wrap the brown paper round the cake tin and tie with string. Bake the cake for 1 hour, then reduce the oven temperature to 140°C (120°C fan, 275°F, gas mark 1) and bake for 3 hours or until a skewer in the centre comes out clean. Cover the top loosely with foil if the cake is browning too much.

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Lightly dust the work surface with icing sugar and roll out the remaining marzipan into a circle or square large enough to cover the cake (about 35cm for a 23cm diameter round cake or 20cm square cake). Using the rolling pin, lift the marzipan and lay it over the cake. Ease it down the sides with your hands ensuring there are no air pockets.

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Trim excess marzipan off the sides with a kitchen knife. Dust your hands with icing sugar and rub the cake lightly with your hands to ensure a smooth finish. If possible leave the marzipan to set and dry for 1 to 2 days at room temperature.

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Lightly knead the icing and roll to thickness of 5mm thick and 35cm circle or square. Using the rolling pin, lift the icing and lay it over the cake. Push it down the sides with your hands ensuring there are no air pockets and gently easing out and folds or pleats.

Trim off the excess icing around the base with a sharp knife. Lightly dust with icing sugar then, using the palms of clean hands, make a polishing action over the icing to smooth the surface as much as possible.

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Collect all the icing trimmings and knead until smooth. Roll out again to a 5mm thickness and using the cutter of your choice (snowflakes, stars, Christmas trees, snowman), cut a number of the shapes in various sizes. Brush the bottom of the shapes with boiled water and stick to the cake.

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Reviews

Yes a very good classic Christmas cake recipe. After long experience I’ve found that using separately packed dried fruit (currents, raisins, sultanas, dried mixed peel) gives a better texture, purely personal preference. I soak the fruit in good quality sherry (Harvey’s Bristol Cream) in a lightly covered plastic bowl away from heat and direct sunlight, for 7 days before cooking. This means there is not need to feed after baking. I find sherry gives a better flavour particularly if the cake is allowed to mature for several weeks, and it is very moist.

Storing sugar paste or marzipan in ordinary plastic film or bags does not prevent it from drying out as the plastic is porous. You can get non-porous food grade plastic.

I’ve also found the cake will keep well and mature over time. I bake most of mine in October – it does make a difference.